AEG 49002VMN User Manual page 30

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Beefburgers
Chicken Joints
Chops - Lamb
Chops - Pork
Fish - Whole/Trout/Makarel
Fillets - Plaice/Cod
Kebabs
Kidneys - Lamb/Pig
Sausages
Steaks: Rare
Steaks: Medium
Steaks: Well Done
Toasted Sandwiches
MAIN OVEN
ROTITHERM
Roasting
Food
Beef: Pot roast
Beef: Topside
beef or filler -
rare
Beef: Topside
beef or filler -
medium
Beef: Topside
beef or filler -
well done
Pork: Shoul-
der, neck, ham
Pork: Pork
chop
Pork: Meatloaf
Pork: Knuckle
of pork (pre-
cooked)
Veal: Roast
veal
Food
Shelf Position Quantity [kg]
3
3
3
3
2
2
2
2
2
Temperature
180 - 230
per cm of
190 - 200
thickness
per cm of
180 - 190
thickness
per cm of
170 - 180
thickness
1-1.5 160 - 180
1-1.5 160 - 180
0.75-1 160 -170
0.75-1 150 -170
1 160 - 180
Grill Time (min)
10 - 20
20 - 40
15 - 25
20 - 25
10 - 12
4 - 6
12 -18
6 - 10
20 - 30
4 - 6
6 - 8
12 - 15
3 - 4
Time (min)
[°C]
150 - 180
5 - 6
6 - 8
8 - 10
90 - 120
60 - 90
45 - 60
90 - 120
90 - 120